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Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...